Another revolting 1970s recipe from my complete set of Good Housekeeping cookery cards; beautifully photographed in full colour with wipe-clean surfaces, they are designed to help you in two ways: to provide you with a repertoire of delicious recipes selected from Good Housekeeping magazine’s famous Creative Cookery series, and also to simplify the complex business of planning perfect menus. For Good Housekeeping cookery cards have an extra value – each one includes ideas for two more suitable courses to make up a complete three-course meal, linking the recipes to other cards in the series.

You don’t have to be an expert cook to produce these superb dishes. All recipes have been double-tested. All are clear and easy-to-follow. All include oven temperatures, cooking times, and number of servings.

Make praline. Dissolve the sugar in the water, add cream of tartar and almonds. Bring to the boil and simmer until syrup is golden brown. Pour on to an oiled baking sheet or marble slab. When cold crush with a rolling pin.

Put egg yolks, milk and coffee liqueur in a double saucepan or bowl over a pan of hot water. Cook until thick, stirring. Stir in gelatine dissolved in 2 tbsp water in the usual way. Cool until half set.

Whip together the double and single cream until it holds its shape. Fold all but 1 tbsp cream into egg mixture with praline followed by egg white.

Turn into a prepared 1-pint soufflé dish. Leave to set in the refrigerator.

Carefully remove paper. Decorate edge with flaked almonds. Pipe a whirl of cream in the centre.

Another revolting 1970s recipe from my complete set of Good Housekeeping cookery cards; beautifully photographed in full colour with wipe-clean surfaces, they are designed to help you in two ways: to provide you with a repertoire of delicious recipes selected from Good Housekeeping magazine’s famous Creative Cookery series, and also to simplify the complex business of planning perfect menus. For Good Housekeeping cookery cards have an extra value – each one includes ideas for two more suitable courses to make up a complete three-course meal, linking the recipes to other cards in the series.

You don’t have to be an expert cook to produce these superb dishes. All recipes have been double-tested. All are clear and easy-to-follow. All include oven temperatures, cooking times, and number of servings.

Another revolting 1970s recipe from my complete set of Good Housekeeping cookery cards; beautifully photographed in full colour with wipe-clean surfaces, they are designed to help you in two ways: to provide you with a repertoire of delicious recipes selected from Good Housekeeping magazine’s famous Creative Cookery series, and also to simplify the complex business of planning perfect menus. For Good Housekeeping cookery cards have an extra value – each one includes ideas for two more suitable courses to make up a complete three-course meal, linking the recipes to other cards in the series.

You don’t have to be an expert cook to produce these superb dishes. All recipes have been double-tested. All are clear and easy-to-follow. All include oven temperatures, cooking times, and number of servings.

Lard and tinned pineapple make this dish. If you can’t get lard and tinned pineapple, forget it.

Another revolting 1970s recipe from my complete set of Good Housekeeping cookery cards; beautifully photographed in full colour with wipe-clean surfaces, they are designed to help you in two ways: to provide you with a repertoire of delicious recipes selected from Good Housekeeping magazine’s famous Creative Cookery series, and also to simplify the complex business of planning perfect menus. For Good Housekeeping cookery cards have an extra value – each one includes ideas for two more suitable courses to make up a complete three-course meal, linking the recipes to other cards in the series.

You don’t have to be an expert cook to produce these superb dishes. All recipes have been double-tested. All are clear and easy-to-follow. All include oven temperatures, cooking times, and number of servings.

Another revolting 1970s recipe from my complete set of Good Housekeeping cookery cards; beautifully photographed in full colour with wipe-clean surfaces, they are designed to help you in two ways: to provide you with a repertoire of delicious recipes selected from Good Housekeeping magazine’s famous Creative Cookery series, and also to simplify the complex business of planning perfect menus. For Good Housekeeping cookery cards have an extra value – each one includes ideas for two more suitable courses to make up a complete three-course meal, linking the recipes to other cards in the series.

You don’t have to be an expert cook to produce these superb dishes. All recipes have been double-tested. All are clear and easy-to-follow. All include oven temperatures, cooking times, and number of servings.

Place mussels in a large bowl and under running water. Scrape off mud, barnacles, seaweed and “beards” with a small sharp knife. Discard any that are open or even just loose (unless a tap on their shell makes them close) or are cracked. Rinse again until there is no trace of sand in the bowl.

Finely chop shallots. Melt a large knob of butter and sauté shallots until soft but not coloured.

Add wine, a small handful of chopped parsley, thyme, bay leaf and several turns from the pepper mill. Simmer, covered, for 10 minutes.

Add drained mussels, a handful at a time. Cover and steam, shaking often until shells open (about 5 minutes).

Remove top shells over saucepan to catch juices and place mussels in wide soup plates. Keep warm.

Strain liquor and reduce by half, thicken a little by adding a small knob of butter creamed with 2 level tsp flour, whisked in, in small pieces. Adjust seasoning. When cooked, pour over mussels.

Sprinkle with freshly chopped parsley. Serve at once. Use forks for mussels, soup spoons for the juices. Serve with plenty of crusty bread.

Another revolting 1970s recipe from my complete set of Good Housekeeping cookery cards; beautifully photographed in full colour with wipe-clean surfaces, they are designed to help you in two ways: to provide you with a repertoire of delicious recipes selected from Good Housekeeping magazine’s famous Creative Cookery series, and also to simplify the complex business of planning perfect menus. For Good Housekeeping cookery cards have an extra value – each one includes ideas for two more suitable courses to make up a complete three-course meal, linking the recipes to other cards in the series.

You don’t have to be an expert cook to produce these superb dishes. All recipes have been double-tested. All are clear and easy-to-follow. All include oven temperatures, cooking times, and number of servings.

What makes this classic dessert are the canned pineapple cubes, or chunks, which make it look like a pile of fruity vomit.

Slice all but a few of the strawberries. Put 1 level tbsp sugar and the Kirsch into a dish. Add the strawberries and leave them to marinate for 1-2 hours.

Drain the pineapple, reserve a few pieces for decoration and pulp the remainder.

Lightly whip the cream until it holds its shape.

Whisk egg white until stiff. Add remaining sugar and whisk again until stiff. Fold into the cream with pineapple purée.

Spoon most of the strawberries into the base of a serving dish. Top with pineapple cream. Chill for a short time only before serving decorated with pineapple pieces and sliced and whole berries. Serve sponge drops separately.

Another revolting 1970s recipe from my complete set of Good Housekeeping cookery cards; beautifully photographed in full colour with wipe-clean surfaces, they are designed to help you in two ways: to provide you with a repertoire of delicious recipes selected from Good Housekeeping magazine’s famous Creative Cookery series, and also to simplify the complex business of planning perfect menus. For Good Housekeeping cookery cards have an extra value – each one includes ideas for two more suitable courses to make up a complete three-course meal, linking the recipes to other cards in the series.

You don’t have to be an expert cook to produce these superb dishes. All recipes have been double-tested. All are clear and easy-to-follow. All include oven temperatures, cooking times, and number of servings.

Good Housekeeping cookery cards, beautifully photographed in full colour with wipe-clean surfaces, are designed to help you in two ways: to provide you with a repertoire of delicious recipes selected from Good Housekeeping magazine’s famous Creative Cookery series, and also to simplify the complex business of planning perfect menus. For Good Housekeeping cookery cards have an extra value – each one includes ideas for two more suitable courses to make up a complete three-course meal, linking the recipes to other cards in the series.

You don’t have to be an expert cook to produce these superb dishes. All recipes have been double-tested. All are clear and easy-to-follow. All include oven temperatures, cooking times, and number of servings.

Take four individual cocotte ovenproof dishes and put a knob of butter into the bottom of each.

Carefully break an egg into each dish, season with salt and freshly milled pepper.

Spoon 1 tbsp cream over each.

Bake in the oven at 350° F for 12-20 minutes until whites are just set.

Serve straight from the oven garnished with parsley. Partner with toast triangles and butter.

Variations:

First line each dish with lightly cooked bacon rashers, cut to size; or sprinkle eggs with grated Gruyère or Dutch cheese and cook until it is meltingly golden, then top with a dusting of paprika or finely chopped parsley.

Good Housekeeping cookery cards, beautifully photographed in full colour with wipe-clean surfaces, are designed to help you in two ways: to provide you with a repertoire of delicious recipes selected from Good Housekeeping magazine’s famous Creative Cookery series, and also to simplify the complex business of planning perfect menus. For Good Housekeeping cookery cards have an extra value – each one includes ideas for two more suitable courses to make up a complete three-course meal, linking the recipes to other cards in the series.

You don’t have to be an expert cook to produce these superb dishes. All recipes have been double-tested. All are clear and easy-to-follow. All include oven temperatures, cooking times, and number of servings.

Mix together the chestnut purée, liqueur and 1 oz. chopped marrons glacés. Fold into cream (reserving a little for decoration) with egg whites. Pile into glasses. Decorate with stars of piped cream, topped with ratafias. Arrange half a marron in the centre of each.

Good Housekeeping cookery cards, beautifully photographed in full colour with wipe-clean surfaces, are designed to help you in two ways: to provide you with a repertoire of delicious recipes selected from Good Housekeeping magazine’s famous Creative Cookery series, and also to simplify the complex business of planning perfect menus. For Good Housekeeping cookery cards have an extra value – each one includes ideas for two more suitable courses to make up a complete three-course meal, linking the recipes to other cards in the series.

You don’t have to be an expert cook to produce these superb dishes. All recipes have been double-tested. All are clear and easy-to-follow. All include oven temperatures, cooking times, and number of servings.

Whisk egg whites until really stiff. Add half the caster sugar and whisk again, add instant coffee and whisk until mixture is really stiff and coffee no longer speckled. Fold in the rest of the sugar.

Pipe some of this meringue in shell shapes, using a large rose vegetable nozzle, on non-stick (silicone-treated) paper placed on a baking sheet.

Mark a 7-inch circle on a second piece of paper and spread remainder of meringue to make a disc. Dry all the meringues in a cool oven (lowest setting) until crisp and firm (about 3 hours). Peel off the paper, cool meringues and store in an air-tight container.

An hour before serving, whip together the two creams and liqueur until stiff enough to hold their shape.

Use some of the cream to build a double row of meringue shells to form a basket.

Spoon remaining cream into the centre. Top with hulled raspberries. Leave in a cold place. Decorate with chocolate squares.

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Black Dogs Defined

This is the best of me; for the rest, I ate, and drank, and slept, loved and hated, like another: my life was as the vapour and is not; but this I saw and knew; this, if anything of mine, is worth your memory.

(John Ruskin, Sesame and Lilies)

Whatever people say I am, that’s what I’m not.

(Alan Sillitoe, Saturday Night and Sunday Morning)

This is my letter to the world, that never wrote to me.

(Emily Dickinson, This is my letter to the world)

Safe upon the solid rock the ugly houses stand:
Come and see my shining palace built upon the sand!

R.A.D. Stainforth

I was born before The Beatles’ first LP and brought up in the reeking slums of Jericho. I am in love with a woman called Hazel and in love with her daughter, also called Hazel, both of whom I met at Alcoholics Anonymous.